Autumn Harvest Vegetable Soup
By
Amy Herald
@Meave
10
A dear friend of mine hosted a soup swap in her home a couple of years ago. This was the soup she made and it was may favorite out of the 8 different soups I took home that year. I just had to have the recipe!
Ingredients
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1yellow squash
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1sweet potato
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1 largeonion
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1 stalk(s)celery
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2 clovegarlic
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2carrots
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1white potato
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1 1/2 tspsalt
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1/4 tsppepper
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1 tsp1 tsp. thyme
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2 Tbspfresh chopped parsley
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2 Tbspolive oil
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2+ cchicken stock (as needed)
How to Make Autumn Harvest Vegetable Soup
- Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.
- Roast, covered, at 350 degrees until the veggies are completely soft and tender.
- Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.
About Autumn Harvest Vegetable Soup
Course/Dish: Chicken Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #roasted, #puree, #chicken broth, #olive oil, #soup, #autumn harvest vegetable, #root vegetable